A delightful and easy-to-make dish combining the freshness of tomatoes and basil with the richness of eggs and cheese.
Heat a nonstick skillet over medium heat and sauté the chopped onion until softened.
Cook the onion until it becomes translucent for a sweeter flavor.
Add the diced tomatoes to the skillet and cook until they release their juices.
Use ripe tomatoes for a richer taste.
Stir in the chopped basil and cook for an additional minute.
Add the basil at the end to preserve its fresh flavor.
In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Whisking the eggs thoroughly incorporates air, making the mixture fluffier.
Pour the egg mixture into an oven-safe dish and evenly distribute the cooked vegetables on top.
Ensure the vegetables are evenly spread for consistent flavor in every bite.
Sprinkle the grated Parmesan cheese over the top.
Use freshly grated cheese for the best melting and flavor.
Bake in a preheated oven at 375°F (190°C) until the eggs are set and the top is golden brown.
Check the center with a toothpick; it should come out clean when done.
Let the dish cool slightly before serving. Enjoy your savory creation!
Allowing the dish to cool slightly helps it set and makes serving easier.
